This past Sunday was the monthly Sunday dinner. I wasn't sure what I was going to make this month. The weather was going to be sunny, and warm - ish, and showing the start of spring in the Northwest. I wanted to do something light.
I made the Open-Faced Chicken burgers with some minor adjustments. I happen to really like this open faced sandwich. The mayo that is made for these burgers, at first I thought was odd, but turns out it adds a nice refreshing accompaniment to the chicken. I swapped out ground chicken for chicken breasts. And with those breasts, I marinated them in homemade pesto. Turned out to be a killer combination. I highly recommend it.
For the salad, I made a Caprese salad - what's not to love about that? And for the side dish I made Balsamic Green Beans.
I like green beans, kinda. I'm not a huge fan of them when they aren't cooked for a while. It's the one cooked green veggie that I don't like al dente. I like mine to be cooked...almost mushy really. This recipe gives the beans a nice crunch, while not being overly crunchy or mushy. The balsamic mixed with the high temp and long cooking time causes the outter edges to be caramelized. It's so darn good. I'll make this again.
The recipe is off the Tasty Kitchen Blog which is an off-shoot from Pioneer Woman. Her global blog basically. Allowing people to post their own recipes. Check it out.
Monday, April 16, 2012
Tuesday, April 10, 2012
Potato - Bacon Torte
Again, for Easter I decided I wanted to make it fancy without too fancy. I love potatoes gratin, or au gratin potatoes. One of my favorite ways to make the spud.
I also love pie crust.
This recipe combines the two. I mean, does it get any better than potatoes au gratin in a pie crust? I think not.
Super easy recipe. It says it feeds 6, but we ate only half the pie dish with 4. So it can be stretched to feed at least 8. Oh and I didn't bother making my pie crust. I did the store bought version and it's just fine.
Potato - Bacon Torte
Recipe from RecipeADay.com
Serves 4-6 (really about 8)
For the crust:
2 sticks cold unsalted butter, cubed
2 1/4 c flour, plus more for dusting
1 tsp fine salt
For the filling:
Roll out 1 disk of dough into a 10-inch round on a floured surface. Fit the dough into a 9-inch pie plate and refrigerate.
Make the filling: Preheat the oven to 375 degrees F. Cook the bacon in a skillet over medium heat until crisp; drain on paper towels. Let cool, then crumble.
Bring the cream and thyme sprigs to a bare simmer in a saucepan over low heat. Remove from the heat; let steep 5 minutes. Remove the thyme.
Slice the potatoes in half lengthwise, then thinly slice crosswise. Remove the pie plate from the refrigerator. Add a layer of potato slices over the dough in a circular pattern, overlapping; season with kosher salt and pepper and sprinkle with about one-quarter of the bacon. Continue layering until the pan is nearly full. Top evenly with the gruyere. Gently pour the cream over the torte, allowing it to seep down between the potato slices.
Roll out the remaining disk of dough into a 10-inch round on a floured surface. Lay the dough over the filling; press the edges of the 2 crusts together and crimp them closed. Beat the egg yolk with a splash of water and brush on the top crust. With a sharp knife, cut a few slits in the center of the crust to let steam escape. Put the torte on a baking sheet and bake until the crust is browned and the potatoes are cooked through, 50 minutes to 1 hour. (Cover the edges with foil if they brown too quickly.) Let rest at least 15 minutes before cutting into wedges. Top with thyme leaves.
I also love pie crust.
This recipe combines the two. I mean, does it get any better than potatoes au gratin in a pie crust? I think not.
Super easy recipe. It says it feeds 6, but we ate only half the pie dish with 4. So it can be stretched to feed at least 8. Oh and I didn't bother making my pie crust. I did the store bought version and it's just fine.
 |
| Photo by Recipe A Day |
Recipe from RecipeADay.com
Serves 4-6 (really about 8)
For the crust:
2 sticks cold unsalted butter, cubed
2 1/4 c flour, plus more for dusting
1 tsp fine salt
For the filling:
4 strips bacon
1 c heavy cream
3 sprigs thyme, plus leaves for topping (optional)
3 medium baking potatoes, peeled
Kosher salt and freshly ground pepper
1/4 c grated gruyere cheese ( I couldn't afford gruyere so I used swiss. Just as good really)
1 large egg yolk
Make the crust: Pulse the butter, flour and fine salt in a food processor until the mixture looks like wet sand. Add 8 to 10 tablespoons ice water, 1 tablespoon at a time, pulsing after each addition, until the dough just begins to clump together. Divide the dough between 2 resealable plastic bags and pat into disks. Refrigerate at least 30 minutes.
Roll out 1 disk of dough into a 10-inch round on a floured surface. Fit the dough into a 9-inch pie plate and refrigerate.
Make the filling: Preheat the oven to 375 degrees F. Cook the bacon in a skillet over medium heat until crisp; drain on paper towels. Let cool, then crumble.
Bring the cream and thyme sprigs to a bare simmer in a saucepan over low heat. Remove from the heat; let steep 5 minutes. Remove the thyme.
Slice the potatoes in half lengthwise, then thinly slice crosswise. Remove the pie plate from the refrigerator. Add a layer of potato slices over the dough in a circular pattern, overlapping; season with kosher salt and pepper and sprinkle with about one-quarter of the bacon. Continue layering until the pan is nearly full. Top evenly with the gruyere. Gently pour the cream over the torte, allowing it to seep down between the potato slices.
Roll out the remaining disk of dough into a 10-inch round on a floured surface. Lay the dough over the filling; press the edges of the 2 crusts together and crimp them closed. Beat the egg yolk with a splash of water and brush on the top crust. With a sharp knife, cut a few slits in the center of the crust to let steam escape. Put the torte on a baking sheet and bake until the crust is browned and the potatoes are cooked through, 50 minutes to 1 hour. (Cover the edges with foil if they brown too quickly.) Let rest at least 15 minutes before cutting into wedges. Top with thyme leaves.
Peanut Butter Sheet Cake
OMG! I cannot tell you, or express in any words, just how good this cake was. I made it for Easter dinner and it was fantastic. WARNING: it makes a lot.
I know I should have figured out just in the title that "sheet cake" could make, well a "sheet". I just didn't think of how big a sheet was. 19X17 apparently. Needless to say, I had plenty.
It's a recipe from Tasty Kitchen that a friend found and mentioned to me. It was all down hill from there. The recipe is quick and easy. I highly recommend it if you have a crowd to feed.
Peanut Butter Sheet Cake
Recipe from Tasty Kitchen
FOR THE SHEET CAKE:
2 c sugar
2 c flour
2 whole large eggs
1 tsp baking soda
1 c sour cream
⅔ c creamy peanut butter
1 c butter
1 c water
FOR THE PEANUT BUTTER FROSTING:
½ c butter
⅔ c creamy peanut butter
6 T milk
2-½ c powdered sugar
1 tsp vanilla
Preheat oven to 400ºF.
For the cake:
In a bowl combine the sugar and flour.
In a separate bowl (I used my mixer bowl) mix eggs, baking soda, and sour cream well. Set aside.
In a small saucepan combine peanut butter, butter, and water. Bring to a boil.
Stir the boiled peanut butter mixture into the flour mixture, then add to the sour cream mixture. Pour into an ungreased 15×10 inch sheet/jellyroll type pan. (JW Note: I used my 19X17 and it was just fine)
Bake 20 minutes or until done. Cake is done when a toothpick inserted in the center of the cake comes out clean.
For the frosting: Combine the butter, peanut butter, and milk in a saucepan. Bring to a boil stirring constantly. Add the powdered sugar and mix well. Let the frosting cool for a few minutes, then add vanilla. The frosting will be thick; mix well. Pour over cake while both are still warm. Let cool, then serve.
I know I should have figured out just in the title that "sheet cake" could make, well a "sheet". I just didn't think of how big a sheet was. 19X17 apparently. Needless to say, I had plenty.
It's a recipe from Tasty Kitchen that a friend found and mentioned to me. It was all down hill from there. The recipe is quick and easy. I highly recommend it if you have a crowd to feed.
 |
| Photo by Tasty Kitchen |
Recipe from Tasty Kitchen
FOR THE SHEET CAKE:
2 c sugar
2 c flour
2 whole large eggs
1 tsp baking soda
1 c sour cream
⅔ c creamy peanut butter
1 c butter
1 c water
FOR THE PEANUT BUTTER FROSTING:
½ c butter
⅔ c creamy peanut butter
6 T milk
2-½ c powdered sugar
1 tsp vanilla
Preheat oven to 400ºF.
For the cake:
In a bowl combine the sugar and flour.
In a separate bowl (I used my mixer bowl) mix eggs, baking soda, and sour cream well. Set aside.
In a small saucepan combine peanut butter, butter, and water. Bring to a boil.
Stir the boiled peanut butter mixture into the flour mixture, then add to the sour cream mixture. Pour into an ungreased 15×10 inch sheet/jellyroll type pan. (JW Note: I used my 19X17 and it was just fine)
Bake 20 minutes or until done. Cake is done when a toothpick inserted in the center of the cake comes out clean.
For the frosting: Combine the butter, peanut butter, and milk in a saucepan. Bring to a boil stirring constantly. Add the powdered sugar and mix well. Let the frosting cool for a few minutes, then add vanilla. The frosting will be thick; mix well. Pour over cake while both are still warm. Let cool, then serve.
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